Mediterranean Lamb With Almond Saffron Sauce

If you want to try something different or are hosting a “country-themed dinner” then this is the one for  you.

 

  • 1/2 cup slivered blanched almonds
  • 1 x 1 inch piece of fresh ginger, peeled, coarsely chopped
  • 2 garlic cloves. chopped
  • 3 tbsp. coconut oil
  • 1 x 3 cinnamon stick pieces
  • 7-8 cardamom pods
  • 1 large bay leaf
  • 1 1/2-2 lbs. boneless lamb shoulder, cut into 1 inch cubes
  • 1 tsp. cayenne pepper
  • 1/2 tsp. red chili flakes
  • pinch of salt
  • 1/2 tsp. saffron threads
  • 1/2 cup whipping cream  (but of course)
  • chopped cilantro – just for garnish

 

Almond Saffron Rice

This will serve 6

  • 2 pinches of saffron threads
  • 3 1/4 cups chicken stock, divided
  • 1 tbsp. coconut  oil
  • 1 small onion, finely chopped
  • 2 cups basmati rice

In a small bowl, gently crush the saffron and pour 1/4 cup of stock over the saffron and set aside.

Wash rice until the water runs clear. Drain really well. In a large heavy casserole, heat the oil over a medium heat and add the onion and cook until golden in colour. Add the rice and stir until the moisture is absorbed. Stir in the saffron and remaining broth, Increase the heat to a medium high and just bring to the boil. Cover tightly and reduce to low. Cook for 20 minutes or until all the stock is absorbed and the rice is tender. Fluff with a fork. do not burn. Keep warm.

 

Lamb

 

Soak the almonds in a cup of boiling water for 2 hours Transfer nuts and water to a blender and add the ginger and garlic. Set aside. Process until smooth and set aside.

Heat a heavy casserole over medium heat and add the oil. When hot add the cinnamon, cardamom, cloves and bay leaf and fry for about 5 seconds or until it become fragrant. Add half the lamb and brown all sides. Remove with tongs and set in a bowl, brown remaining lamb and return all to the casserole and pour in the almond sauce. Add the cayenne, chili flakes, salt and saffron, Stir well and bring just to a simmer. Cover and reduce the het and cook gently for about 65 minutes or until the lamb is tender.

Sir in the cream and cook on a medium heat for a few minutes to allow the sauce to thicken. Serve over the saffron rice.

This would be perfect with Sauv. Blanc

 

 

 

 

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